The Monitor. [volume] (Woodstown, N.J.) 1884-1892, 1887-06-24
RECIPES.

Meatlcss Tomato Soup.-One quart can
of tomatoes. one quart of boiling water,
strain, and add one t%easpoonful of soda;
allow to ~effervesce and add one quart OF
boiling milk, a little butter, pepper, and
salt; let it scald, not boil; add three or
fodr rolled crackers.
Mackerel Hash.-Freshen a salt mack
crel over night and in the morning boil
and remove the bones, picking it into
small pieces. Have ready some fresh
mashed potatoes; stir fish and potatoes to-
gether, seasoning with cream, butter, salt
and pepper, but not too moist.
Snowflake Toast.-Prcpare the gravy by
heating to boiling a quart of milk, to (Which
n half-cnp Of cream, and a little salt if de-
sired has been added. Thicker the milk
when boiling with a tablespoonful of flour
well braided in a little cold milk. Have
ready the whites o ftwo eggs beaten to q
stiff froth; when the flour is well cooked
add the eggs to the milk gravy, beating it
in lightly. Allow the sauce to boil up once
only after the eggs are added, just suf1ici-
ent to %coagulatc the albumen Of the egg but
not to harden it. Pour it over hot Drowned
toast and serve at once. IL the toast has
been prepared by drying in the oven dip
each slice into a little hot milk before COW
ering with gravy.
Tapioca Cream.-Soak one-half cup OF
pearl tapioca in water over night; put a
quart of milk in a saucepan to heat; beat
the yolks of three eggs and two-thirds cup
of sugar with tapioca. When the milk is
hot stir in and boil two minutes, stirring
constantly. Set on the ice, and just before
serving stir in the whites OF three eggs
beaten stiff and seasoned with lemon and
vanilla.
Graham Gems.-Two cups of graham
and one of white flour, one egg, a pint OF
new milk, q tablespoonful of sugar, a piece
Of butter as large as half an egg, melted,
two teaspoonfuls of baking-powder, and
salt to taste. Beat well together half an
hour before baking. Heat the gem-pans
very hot, butter them well, drop in the
dough and bake in a hot oven fifteen OF
twenty minutes.
Silver Cakc.-Onc half cup butter, two
cupfuls powdered sugar, three cupfuls
flour, one cupful cold water, whites four
eggs, one scant t~easpoonful soda and two
heaping ones of cream tartar, or three
rounded teaspoonfuls baking powder.
Gold Cake.-One-third cupful butter,
two cupfuls powdered sugar, one cupful
cold water, three cupfuls flour, yolks four
eggs with one whole egg we'll beaten, one
scant teaspoonful soda and two lieaping
ones Of cream tartar, or three rounded tea
spoonfuls baking powder.
Almond Paste.-Onc pound sweet al
monds, six bitter almonds, one pound
finely sifted sugar, whites Of two eggs.
Blanch the almonds and dry them thor
oughly; put them into Il mortar and pound
them well, voting them gradually with
the whites of two eggs. When well pound
cd, put them into a small preserving pan,
add the sugar and place the pan on a small
but clear fire (a hot plate is better, keep
stirring until the paste is dry, then take it
out of the pan and put it between TWO
dishes until cold.
A Quickly-Made Vegetable Soup.-Boil
turnips, onions, carrots, cabbage, and Gel
cry, chopped fine, in quantity desired, in
two quarts of water, with a piece of butter
the size of a large walnut, and a little salt.
A few minutes before dinner add a quarter
of a 40-cent jar of extract beef, stir it until
dissolved, aud add salt and pepper to snit.
Those who like rice in the soup with vege-
tables should add two or three teaspoon
iuls, when the vegetables are half cooked.
This quantity is enough for six or eight
persons, but should, Unexpectedly, more be
needed, some more boiling water and a
little beefextract added, will, in a moment,
make all the soup required without chang
ing it's quality i'll the least.